Willamette Valley Kitchen Co.

Kitchen Basics Class

The third and final class of the Sauces Series will cover the brighter flavors and lighter ingredients found in modern sauce-making. Whereas classic French Mother Sauces generally rely on rich roux, quality stock, and slow-cooking; these Modern Sauces lean more on fresh, bold flavors from around the world. Since modern sauces happily tend to be quicker and easier to make, you'll learn five of Chef Amy's favorites:

• South American Chimichurri - the perfect accompaniment to rich grilled foods
• Spanish Romesco - an unusually delicious topper for egg dishes, sandwiches, and roasted veggies
• French Beurre Blanc - it's sooo much easier than you think, can be made in almost any flavor, and it's "fancy"
• Laotian Jeow Som - perhaps the perfect, addicting table sauce for meat, noodles, rice
• Middle Eastern Tahini Sauce - it makes almost any food taste better and doubles as a fabulous salad dressing

Each sauce will be prepared and served in five mini-courses. Class discussion will include variations on each sauce and ways to use them.

This class is Part three of a three-part series. Parts one and two cover all French Mother Sauces. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order. 

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. The class may include pork, fish, and shellfish. All but one of the sauces are gluten-free, but the cooking school is not a gluten-free kitchen.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!